I will keep things brief here because a) I am on the train home for Christmas and trying not to eat all the chocolates I just made for everyone that are in my bag next to me, and b) judging by Instagram all you really want to do is make these and not read reams of literature on why they’re good for you. Raw, vegan, unrefined, blood sugar friendly.
Happy Christmas people ♡
1 cup organic cacao butter (you can substitute coconut oil if you don’t have but they will have to be kept in the fridge)
1/2 cup cacao powder
1/3 cup organic coconut or maple syrup, or sweetener of your choosing
1/2 tsp cinnamon plus more to dust
A big handful of goji berries
A good sprinkling of dessicated coconut
A pinch of sea salt
In a bain marie, gently melt the cacao butter (not over 43 degrees Celsius – it melts at around 35) and stir in the cacao powder and syrup once it has all melted.
While this is happening, place a goji berry or two in each chocolate mould, (or if you don’t have any – an ice tray will do – you can pour the mixture onto a baking tray lined with parchment, sprinkle with berries and coconut and break it up for brittle).
When everything is well mixed and dissolved, remove from the heat.
Pour into the moulds or onto the parchment, sprinkle with coconut and place in the fridge or freezer for 20 minutes or so to set.
Dust with cinnamon before eating.